Crispy Meringue Cake

Serves 12

Preparation time: 30 minutes

Cooking time: 45 minutes

Cost per recipe: Serves 12 for under R70

Ingredients:

FOR THE CAKE

• 125 ml (½ cup) softened baking margarine
• 180 ml (¾ cup) sugar
• 2 eggs
• 5 ml (1 tsp) vanilla essence
• 60 ml (¼ cup) plain yoghurt
• 250 ml (1 cup) self-raising flour
• 2.5 ml (½ tsp) salt

FOR THE MERINGUE

• 3 egg whites
• 2.5 ml (½ tsp) cream of tartar
• 180 ml (¾ cup) castor sugar
• Icing sugar, for dusting

Method:

1. For the cake, preheat the oven to 180°C. Line a deep 19 cm springform cake tin with baking paper.
2. Beat together the margarine and sugar until creamy.
3. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla and yoghurt until combined. Fold in the flour and salt until smooth.
4. Spread into the prepared tin. Bake for about 15 minutes or until the cake is puffed up and slightly golden.
5. Meanwhile, for the meringue, beat the egg whites until foamy. Beat in the cream of tartar until soft peaks form. Slowly add the castor sugar while beating until glossy with medium peaks.
6. Working quickly, carefully spread the meringue evenly over the top of the cake. Bake for about 30 minutes or until the meringue is crisp. Cool. Turn out onto a cake stand and dust with icing sugar.